mini trifle cups | Imamother

culinaryk

Tue, Oct 23 2012, 8:50 am

Here is a great recipe for mini mousse (trifle) cups:

Praline Crumbs:
150 grams (5 1/4 oz) chocolate melted
100 grams (3 1/2 oz) praline paste
50 grams (1 3/4 oz) chopped nuts (almonds or hazelnuts)
200 grams (7 oz) rolled wafer cookies crushed

Mousse Filling:
7 ounces bittersweet chocolate
4 eggs
4 tablespoons sugar
2 teaspoon coffee granules
1 teaspoon boiling water
4 tablespoon nougat cream (or praline paste)
1 package (3.4 ounces) instant vanilla pudding mix
8 ounces pareve whipping cream (Rich's whip)

Topping:
crushed Viennese Crunch
Servings (servings) recalculate

Preparation
Praline Crumbs: Mix all the ingredients together to form dry crumbs (add the chocolate last and if you see that the mixture is getting too wet don't use all of it).

Mousse: Melt the chocolate. Separate the eggs. Beat the whites until it begins to froth and then slowly add the sugar beating until it is firm snow. Slowly add the yolks and the melted chocolate. Dissolve the coffee in boiling water. Add it to the mousse along with the nougat cream and vanilla pudding. Beat until the mousse is firm. In a separate bowl beat the Rich's whip. Fold into the mousse mixture.

Assembly: Use nice champagne cups (plastic ones) or other shape that you like. Put the praline crumbs on the bottom and then put the mousse on top of that. Garnish with the crushed Viennese crunch or chocolate curls or anything else that you like. Refrigerate until ready to use.

http://culinarykosher.com/reci....._R5Ns

I also make this trifle often in a trifle bowl and it is also delicious:

Cake
2 Eggs
2 cup/s Sugar
1/2 cup/s Oil
1 cup/s Orange Juice
1 teaspoon/s Coffee
1 cup/s Hot Water
3/4 cup/s Cocoa
1 3/4 cup/s Flour
1 pinch/es Salt
2 teaspoon/s Baking Soda
1 teaspoon/s Baking Powder
1 tablespoon/s Vanilla Sugar
Cream
6 ounce/s Rosemarie Cream
4 ounce/s Margarine
4 ounce/s Praline Paste
4 Eggs

Preparation
For the Cake: Dissolve the coffee in the hot water. Beat eggs, add sugar until fluffy. Add the oil and the orange juice. Add the coffee and cocoa alternately to the eggs. Add the salt, flour, baking soda, baking powder, and vanilla. Bake in 2 9" round pans at 350F for about 40 minutes.
Cream: Melt the cream, margarine, and praline paste over a very low flame until melted. Beat the 4 egg whites until still. Add sugar (2/3 cup) and beat until soft peaks form. Fold in yolks, chocolate mixture.
Topping: Beat 2 richs whip with 1 cup confectionary sugar.
Spread 1/3 whip cream on bottom of the trifle bowl. Place one of the cakes on top and then half of the chocolate cream. Repeat ending with whipped cream. Garnish as desired with sugared pecans, chocolate shavings or Viennese crunch.

http://culinarykosher.com/reci....._R5Ns

(you can check out the links if you would like to see pictures of each dessert)